Kombu Dashi (2 Ways to Make Kelp Soup Stock)

Mizu Dashi (cold water dashi)

1. Rub 10-15 g dried kelp (kombu) with a slightly damp (almost dry) cloth to remove any sand or dirt. Be careful not to rub off any of the white powder.
2. Place it in a bowl with 1 liter cold water. Cover and allow to soak at room temperature for 3 hours.
3. Transfer to a sealable container or bottle and store in the refrigerator.
4. Use within 5 days.

Ni Dashi (hot water dashi)

1. Rub 10-15 g dried kelp (kombu) with a slightly damp (almost dry) cloth to remove any sand or dirt. Be careful not to rub off any of the white powder.
2. Place it in a pot with 1 liter water. Cover and soak for 30 minutes to rehydrate.
3. Transfer the pot to the stove and gently heat the mixture over low/medium-low. For full extraction, retain a temperature of 60 °C (140 °F) for one hour. (Be careful not to let it boil)
4. Allow to cool before transferring to a sealable container.
5. Use within 5 days.